Biscuit-Topped Chicken Pot Pie

Campbell's Biscuit-Topped Chicken Pot Pie Recipe

Refrigerated biscuits make the perfect crust for our easy to make chicken pot pie...it's family friendly, very tasty, and on the table in less than one hour.

At a glance

Prep

15 min.

Total

45 min.

Serves

4

Servings: about 1 1/2 cups each

Bake: 30 min.

Made With

  • Campbell’s® Condensed Cream of Potato Soup

    Campbell’s® Condensed Cream of Potato Soup

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What You'll Need

2 cans (10 1/2 ounces each ) Campbell’s® Condensed Cream of Potato Soup
1 cup milk
1/4 teaspoon dried thyme, crushed
1/4 teaspoon ground black pepper
4 cups frozen California vegetable blend (broccoli, cauliflower, carrots), cooked
2 cups cubed cooked chicken
1 package (7 1/2 to 10 ounces) refrigerated biscuit dough (10 biscuits)

How to Make It

  • 1

    Stir the soup, milk, thyme, black pepper, vegetables and chicken in a shallow 3-quart baking dish.

  • 2

    Bake at 400°F. for 15 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture.  Arrange the biscuits over the chicken mixture.

  • 3

    Bake for 15 minutes or until the biscuits are golden brown.

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  • Easy Substitution: You can also substitute thawed frozen peas for some of the vegetables.
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RID#24295

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